EVALUASI SIFAT SENSORIS SARI BIJI KECIPIR (Psophocarpus tetragonolobus L.) DENGAN VARIASI WAKTU BLANCHING DAN RASIO BIJI KECIPIR DAN AIR
Nowadays, the consumption of protein has decreased. One way that can be done to increase the protein intake is by the utilization of winged bean seeds (Psophocarpus tetragonolobus L.). This research aims to create a winged bean seed extract through a variety of panelists preferred by the time of bla...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| _version_ | 1826048265961865216 |
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| author | , RIZKA RAKHMAWATI , Prof. Dr. Ir. Agnes Murdiati, M.S. |
| author_facet | , RIZKA RAKHMAWATI , Prof. Dr. Ir. Agnes Murdiati, M.S. |
| author_sort | , RIZKA RAKHMAWATI |
| collection | UGM |
| description | Nowadays, the consumption of protein has decreased. One way that
can be done to increase the protein intake is by the utilization of winged
bean seeds (Psophocarpus tetragonolobus L.). This research aims to create a
winged bean seed extract through a variety of panelists preferred by the time
of blanching and ratio winged bean seed and water. The specific objective
of this study is to reduce the activity of lipoxygenase enzymes by blanching
process, make winged bean seeds extract with ratio winged bean seed and
water are preferred by the panelists, to reduce the unpleasant aroma of
winged bean seed extract with the addition of flavor, determine the content
of protein, water, fat, ash, carbohydrate of winged bean seed extract that
panelists preferred and compare with the requirements of SNI of soymilk.
Winged bean seeds are used Psophocarpus tetragonolobus L.
Winged bean seed extract is made by blanching time variation (0, 2.5, 5,
7.5, 10 min) |
| first_indexed | 2024-03-13T23:25:51Z |
| format | Thesis |
| id | oai:generic.eprints.org:129647 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:25:51Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1296472016-03-04T08:42:31Z https://repository.ugm.ac.id/129647/ EVALUASI SIFAT SENSORIS SARI BIJI KECIPIR (Psophocarpus tetragonolobus L.) DENGAN VARIASI WAKTU BLANCHING DAN RASIO BIJI KECIPIR DAN AIR , RIZKA RAKHMAWATI , Prof. Dr. Ir. Agnes Murdiati, M.S. ETD Nowadays, the consumption of protein has decreased. One way that can be done to increase the protein intake is by the utilization of winged bean seeds (Psophocarpus tetragonolobus L.). This research aims to create a winged bean seed extract through a variety of panelists preferred by the time of blanching and ratio winged bean seed and water. The specific objective of this study is to reduce the activity of lipoxygenase enzymes by blanching process, make winged bean seeds extract with ratio winged bean seed and water are preferred by the panelists, to reduce the unpleasant aroma of winged bean seed extract with the addition of flavor, determine the content of protein, water, fat, ash, carbohydrate of winged bean seed extract that panelists preferred and compare with the requirements of SNI of soymilk. Winged bean seeds are used Psophocarpus tetragonolobus L. Winged bean seed extract is made by blanching time variation (0, 2.5, 5, 7.5, 10 min) [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , RIZKA RAKHMAWATI and , Prof. Dr. Ir. Agnes Murdiati, M.S. (2013) EVALUASI SIFAT SENSORIS SARI BIJI KECIPIR (Psophocarpus tetragonolobus L.) DENGAN VARIASI WAKTU BLANCHING DAN RASIO BIJI KECIPIR DAN AIR. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70042 |
| spellingShingle | ETD , RIZKA RAKHMAWATI , Prof. Dr. Ir. Agnes Murdiati, M.S. EVALUASI SIFAT SENSORIS SARI BIJI KECIPIR (Psophocarpus tetragonolobus L.) DENGAN VARIASI WAKTU BLANCHING DAN RASIO BIJI KECIPIR DAN AIR |
| title | EVALUASI SIFAT SENSORIS SARI BIJI KECIPIR (Psophocarpus tetragonolobus L.) DENGAN VARIASI WAKTU BLANCHING DAN RASIO BIJI KECIPIR DAN AIR |
| title_full | EVALUASI SIFAT SENSORIS SARI BIJI KECIPIR (Psophocarpus tetragonolobus L.) DENGAN VARIASI WAKTU BLANCHING DAN RASIO BIJI KECIPIR DAN AIR |
| title_fullStr | EVALUASI SIFAT SENSORIS SARI BIJI KECIPIR (Psophocarpus tetragonolobus L.) DENGAN VARIASI WAKTU BLANCHING DAN RASIO BIJI KECIPIR DAN AIR |
| title_full_unstemmed | EVALUASI SIFAT SENSORIS SARI BIJI KECIPIR (Psophocarpus tetragonolobus L.) DENGAN VARIASI WAKTU BLANCHING DAN RASIO BIJI KECIPIR DAN AIR |
| title_short | EVALUASI SIFAT SENSORIS SARI BIJI KECIPIR (Psophocarpus tetragonolobus L.) DENGAN VARIASI WAKTU BLANCHING DAN RASIO BIJI KECIPIR DAN AIR |
| title_sort | evaluasi sifat sensoris sari biji kecipir psophocarpus tetragonolobus l dengan variasi waktu blanching dan rasio biji kecipir dan air |
| topic | ETD |
| work_keys_str_mv | AT rizkarakhmawati evaluasisifatsensorissaribijikecipirpsophocarpustetragonolobusldenganvariasiwaktublanchingdanrasiobijikecipirdanair AT profdriragnesmurdiatims evaluasisifatsensorissaribijikecipirpsophocarpustetragonolobusldenganvariasiwaktublanchingdanrasiobijikecipirdanair |